Go Back Email Link
–+ servings
spoon with creamy sauce and a parsley garnished meatball.
Pin Recipe Print Recipe
5 from 2 votes

Gluten Free Swedish Meatballs

Our gluten free Swedish Meatballs makes it easy for those with gluten intolerance to also enjoy. This revised classic recipe brings together savory ground beef and pork with Scandinavian spices – all served in a creamy sour cream sauce.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Dishes
Cuisine: Swedish
Servings: 6
Calories: 423kcal
Author: Kelly Bloom
Save the Recipe

📩Email To Your Inbox

Email this recipe to yourself when you can’t print, you’ll also receive new recipe ideas every week.

Equipment

  • Large Rimmed Cookie sheet with cooling racks
  • 6 qt Enameled Dutch Oven
  • Round Cast Iron Skillet - 12 Inch
  • Presto Electric Skillet
  • Crock Pot 6 qt Slow cooker

Ingredients

For Gluten Free Swedish Meatballs

  • ¾ lb Ground pork
  • ¾ lb Ground beef
  • ⅓ cup Gluten Free Breadcrumbs
  • 1 Egg
  • 1 tablespoon Dry Minced onion
  • ¼ teaspoon Nutmeg ground
  • ¼ teaspoon Allspice ground
  • ½ teaspoon Cardamom ground
  • 1 teaspoon Salt
  • 2 tablespoon Parsley fresh, minced

For Gluten Free Swedish Meatball Sauce

  • 3 tablespoon Butter
  • ⅓ cup Gluten Free Flour
  • 4 cup Beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup Sour cream you can use any sour cream
  • 1 teaspoon Salt to taste
  • ¼ teaspoon Black pepper
  • Parsley minced, for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 350 degree F and line a rimmed baking sheet with aluminum foil.
  • Combine the ground pork, beef, gluten-free breadcrumbs, egg, dried minced onion, spices, salt, and parsley in a large bowl. Mix well with your hands until the ingredients are well combined.
    ¾ lb Ground pork, ¾ lb Ground beef, ⅓ cup Gluten Free Breadcrumbs, 1 Egg, 1 tablespoon Dry Minced onion, ¼ teaspoon Nutmeg, ¼ teaspoon Allspice, ½ teaspoon Cardamom, 1 teaspoon Salt, 2 tablespoon Parsley
  • Roll the mixture into balls and place on the aluminum foil lined baking sheet. Bake 35-40 minutes, or until cooked through. An instant read thermometer stuck in the middle of a meatball should read 160 degrees F.
  • Prepare the sauce by melting the butter in a 12" skillet or 4 to 6 quart Dutch oven over medium high heat. Whisk in the gluten-free flour and stir until lightly browned.
    3 tablespoon Butter, ⅓ cup Gluten Free Flour
  • Pour in the beef broth and add the Worcestershire sauce whisk in the sour cream until smooth.
    4 cup Beef broth, 1 tablespoon Worcestershire sauce, ½ cup Sour cream
  • Reduce heat to medium low and allow the sauce to thicken, stirring frequently to prevent scorching. Season to taste with salt and pepper.
    1 teaspoon Salt, ¼ teaspoon Black pepper
  • Transfer the baked meatballs into the skillet or Dutch oven of sauce, stirring gently to coat the meatballs. Garnish with chopped parsley and serve over rice, potatoes, or by themselves.
    Parsley

Notes

  • Be sure to use gluten-free breadcrumbs and flour. You can find these ingredients at most grocery stores.
  • Don't overwork the meat mixture, as this can make the meatballs tough.
  • If you are making the meatballs ahead of time, you can store them in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
  • You can also make this recipe without gluten free bread crumbs and flour, but it will NOT be gluten free.

Nutrition

Calories: 423kcal | Carbohydrates: 14g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1574mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg
QR Code linking back to recipe